Menu
Pressure Cooker Loaded Chicken Veggie Soup Pressure Cooker Loaded Chicken Veggie Soup
Pressure-Cooker Olive and Beef Soup Pressure-Cooker Olive and Beef Soup
Pressure-Cooker Turkey Chili Pressure-Cooker Turkey Chili
Pressure-Cooker Homemade Chicken and Rice Soup Pressure-Cooker Homemade Chicken and Rice Soup
Pressure-Cooker Potato Soup Pressure-Cooker Potato Soup
Vegetable Turkey Soup Vegetable Turkey Soup
Pressure-Cooker Lentil Pumpkin Soup Pressure-Cooker Lentil Pumpkin Soup
Pressure-Cooker Chicken Tortilla Soup Pressure-Cooker Chicken Tortilla Soup
Pressure-Cooker Mexican Beef Soup Pressure-Cooker Mexican Beef Soup
Homemade Turkey Soup Homemade Turkey Soup
Pressure-Cooker Vegetable Wild Rice Soup Pressure-Cooker Vegetable Wild Rice Soup
Turkey Soup Turkey Soup
Curried Turkey Vegetable Soup Curried Turkey Vegetable Soup
Pressure-Cooker Black Bean Soup Pressure-Cooker Black Bean Soup
Pressure-Cooker Creamy Cauliflower Soup Pressure-Cooker Creamy Cauliflower Soup
Skinny Turkey-Vegetable Soup Skinny Turkey-Vegetable Soup
Pressure-Cooker French Onion Soup Pressure-Cooker French Onion Soup
Pressure-Cooker Lentil and Sausage Soup Pressure-Cooker Lentil and Sausage Soup
Pressure-Cooker Italian Sausage & Kale Soup Pressure-Cooker Italian Sausage & Kale Soup
Pressure-Cooker Southwestern Pork and Squash Soup Pressure-Cooker Southwestern Pork and Squash Soup

Pressure-Cooker Turkey Vegetable Soup

Add a Review
Test Kitchen Approved
Total Time

Prep: 30 min. Cook: 5 min. + releasing

Makes

10 servings (3-1/2 quarts)

Updated: Jun. 27, 2023
Our family is big on soup. This favorite is quick to make and very tasty, giving me plenty of time to have fun with the family. —Nancy Heishman, Las Vegas, Nevada
Pressure-Cooker Turkey Vegetable Soup
Pressure-Cooker Turkey Vegetable Soup Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 3 large tomatoes, chopped
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 3 medium carrots, thinly sliced
  • 1-1/2 cups cut fresh green beans (1-inch pieces)
  • 1 medium zucchini, quartered lengthwise and sliced
  • 1 large sweet red or green pepper, chopped
  • 8 green onions, chopped
  • 4 cups chicken stock
  • 1 can (12 ounces) tomato paste
  • 1/2 teaspoon seasoned salt
  • 1/3 cup minced fresh basil

Directions

  1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 6-8 minutes, breaking into crumbles; drain. Return to pressure cooker. Press cancel.
  2. Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables.
  3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Just before serving, stir in basil.

Can you freeze Pressure-Cooker Turkey Vegetable Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add stock if necessary.

Nutrition Facts

1-1/3 cups: 167 calories, 5g fat (1g saturated fat), 20mg cholesterol, 604mg sodium, 21g carbohydrate (9g sugars, 5g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.